What happens to a cake if not enough fat used?

Using too little fat in a cake recipe can have significant effects on the final product:

Denser Crumb: Fat contributes to the moistness and tenderness of baked goods. Without enough fat, the cake batter will be more compact, resulting in a denser crumb structure.

Dry Texture: Fat helps to keep cakes moist and prevent them from drying out. Inadequate fat content can lead to a cake that is drier and crumbly.

Lack of Tenderness: Fat acts as a tenderizing agent, making cakes soft and velvety. Insufficient fat can make the cake tougher and less enjoyable to eat.

Poor Emulsification: Fat plays a crucial role in emulsifying the liquid and dry ingredients in a cake batter. Without enough fat, the batter may not come together properly, resulting in an uneven or curdled texture.

Flavor Issues: Fat also contributes to the flavor and richness of cakes. Some fats, such as butter, can impart their own unique flavors to the baked product. Using too little fat can make the cake less flavorful and bland.

To ensure a successful cake, follow the recipe's measurements for fat accurately. If the recipe allows for some flexibility in fat content, consider using the higher end of the recommended range for added richness and moistness.